Fried Yeast Donuts

Nice and fluffy - finally!  Good for regular donuts, or filled.

3/4 c whole milk
1/4 c skim milk
1 1/2 T yeast
1/4 c sugar
3 T butter
1 1/2 t salt
1/2 t mace (nutmeg can be substituted)
2 T powdered milk
1 1/2 t yeast enhancer
1 egg
3 c flour (or less)
3 T cornstarch

Oil to fry
filling (jelly, custard, etc) if filling
glaze or sugar to coat

Heat 1/4 c whole milk until just warm.  Add yeast and 1 T sugar.  Let proof 5-10 minutes.  Meanwhile, in a mixer with the whipping attachment, mix butter, remaining sugar, salt, mace, powdered milk, and yeast enhancer.  Mix until combined.  Add egg and lightly mix.  Add remaining milk and mix lightly.  Add yeast mixture, cornstarch and 2 cups of flour.  Mix in mixer on medium.  Scrape down as needed.  Add more flour as needed until a smooth dough forms.  Dump out on a floured board and knead 1-2 minutes.  Place in a greased bowl, cover, and let rise in a warm (important!) place for 1-1.5 hours.  

Dump out dough onto a lightly floured surface and roll out to 1/2 inch.  Let sit for 5 minutes.  Meanwhile, heat oil in a deep fryer to 350-375.  Cut donuts out with a cutter, or a round glass.  Rework scraps as needed, being careful to not over work them.  Fry for about 2 minutes on each side, in small batches.  Remove onto a paper towel, then place on a cooling rack.  Roll in sugar or top with a glaze or frosting.  Fill (if filling) using a frosting bag and tip.


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